Black-Eyed Pea Cornbread Source: Fort Worth Star Telegram Serving size: 10 1 pound ground beef 1 cup canned black-eyed peas, drained 1 cup onion, chopped 3/4 cup cream-style corn 1 cup cornmeal 1/2 cup flour 1 cup buttermilk 1/4 cup cooking oil 2 eggs, slightly beaten 1 teaspoon salt 1/2 teaspoon baking soda 2 jalapeno peppers, chopped 1 cup Cheddar cheese, grated Preheat oven to 350 degrees F. Brown meat and drain well. Break into small pieces. Add other ingredients in order given. Mix well. Place in 13 x 9 x 2-inch pan that has been well greased. Bake for 45 minutes, or until done.